Serves 1
Ingredients:
for the salad:
60g lettuce leaves of your choice
130g roast chicken breast, shredded
1 spring onion, chopped
60g ripe avocado, diced
for the dressing:
25g Greek yoghurt (use dairy free if preferred)
juice of 1⁄2 a lime
1⁄2 a garlic clove, minced
a small pinch of sea salt
a small pinch of ground black pepper
1⁄2 tbsp fresh coriander, finely chopped
2 tsps extra virgin olive oil
to garnish:
a sprinkle of fresh coriander, chopped
Method:
Mix the dressing ingredients in a bowl.
Assemble the salad ingredients in a serving bowl.
Drizzle the dressing over the salad. Garnish with a sprinkle of fresh coriander. Serve. Store any leftovers in an airtight container and refrigerate for up to 2 days.
Per serving: 436 calories 24g fat
11g carbs 44g protein